Ingredients

• 10 Roma tomatoes (about 2 pounds), cored and chopped
• 1/2 red bell pepper, cored, seeded, and chopped
• 1 English cucumber, peeled, seeded, and chopped
• 2 medium celery stalks, chopped
• 1/2 cup fresh flat-leaf parsley leaves
• 1 tablespoon tomato paste
• 2 cups tomato juice
• 1/2 cup water
• 1/4 cup sherry wine vinegar
• 1 cup extra-virgin olive oil
• 3 tablespoons sugar
• 2 tablespoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper

Topping Mixture:

• 1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/3-inch dice
• 1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4-inch dice
• 1/4 cup red onion, peeled, trimmed, and cut into 1/4-inch dice
• 1/2 cup red and yellow pear tomatoes, coarsely chopped
• 1 ripe avocado, peeled, seeded, and cut into 1/2-inch dice
• 1/2 cup minced fresh cilantro leaves
• 1/4 cup fresh lime juice
• Kosher salt
• Freshly ground black pepper

Garnish:

• 12 large shrimp, peeled, deveined, butterflied, poached, and chilled
• 6 to 8 sprigs of fresh cilantro
• 6 to 8 wedges of lime

Method

1. Prepare Gazpacho: In a large bowl, combine all the ingredients. Cover and refrigerate for 1 hour.
2. Transfer to a food processor, pulse until almost puréed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate another hour before serving.
3. Prepare topping mixture: In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed.

Presentation

Ladle 1 1/2 cups of gazpacho into chilled soup plates. Spoon 1/4 cup of the topping mixture onto center of soup, top with 2 shrimp, and garnish with a sprig of cilantro. Place a wedge of lime on the rim of the plate.